Garnish Finishing Salt

Meyer Lemon Mousse

Kate Jennemann

Ingredients

 

  • 3 extra large whole eggs
  • 3 extra large eggs, separated
  • 1 cup plus 2 tablespoons sugar
  • 2 teaspoons grated lemon zest
  • 1/2 cup freshly squeezed lemon juice(4 lemons)
  • Garnish Salt
  • 1 cup heavy cream
  • 1/2 cup good bottled lemon curd, at room temperature
  • Sweetened whipped cream, recipe follows
  • Sliced lemon

Directions

 

  1. In a large bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding, then whisk. Take off heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours until completely chilled.

  2. Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny.

  3. Carefully fold the egg whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of an electric mixture fitted with the whisk attachment and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7 inch diameter, 3 inch deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Sprinkle with Garnish Salt. Chill and serve cold.